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This crunch takes simple rice to the next level. I love the fact that you use one frying pan for all the sautéing — first the crunch, then the mushrooms, and finally the onion — and that this recipe uses ingredients you have in the house already. Thanks to my friend Rochel for the inspiration.
1 cup raw rice
1 teaspoon–1 tablespoon oil for cooking the rice
salt, to taste
1 medium-sized can sliced mushrooms, drained
2 tablespoons Baron Herzog Chenin Blanc or other white wine
1 medium/large onion, diced
2 tablespoons oil, preferably nut oil (I used walnut)
3 tablespoons chopped fresh parsley, or to taste
salt and pepper to taste — be generous
1 tablespoon oil
3 large cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
3/4 cup slivered almonds
generous shake of salt
In a large frying pan, heat oil and garlic until fragrant. Add almonds and continue sautéing until almonds are coated and toasted. Stir constantly. Remove from pan and set aside.
Rinse rice in a colander, letting the cold water run, a few times. (This removes loose starch and prevents the rice from being gummy.) Place the rice, one and 3/4–two cups water, oil, and salt in a small saucepan. Bring to a boil. Lower to a simmer and cover. Cook for 12 minutes (try not to peak!). Close flame and let sit and rest for 5–30 minutes. Remove lid and fluff rice with a fork.
Meanwhile, sauté the mushrooms in wine, stirring constantly until wine is absorbed. This adds subtle yet noticeable flavor. Remove from pan and set aside. In same pan, heat nut oil. Sauté onion until golden brown.
To serve: Place rice, mushrooms, onion, and chopped parsley in a large bowl. Add salt and pepper. Stir until all combined. Taste and adjust seasoning if necessary. Heat before serving. Garnish with crunch.
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